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Topic: Lemon Lime Meringue Pie Substitutes (Read 4045 times)

I just found this recipe to make Lemon Lime Meringue Pie. I am a) learning how to bake and b) trying to do everything I bake as healthy as possible considering. I'm also in the process of learning how to substitute what for what. Does anyone have suggestions, please, on what to substitute in this recipe to make it a little bit healthier (this includes vegan friendly suggestions, gluten free suggestions, et cetera). For example, can I substitute brown sugar for granulated sugar and at what ratio? I prefer to do things from scratch and with all natural ingredients if I can. I just don't know what to substitute for what. Thanks for any and all suggestions.

Brown sugar is really no better than white, granulated sugar. It is still highly processed. Unless you are going to use raw sugar. And I can't help you with that at all as far as ratios and stuff go.

You can probably skip the sugar in the crust; my recipe doesn't use it. But then, my recipe uses lard. Which is actually better than shortening, believe it or not. Shortening has trans fats in it that can be worse than the animal fat in the lard.

You can reduce the sugar in the filling by at least 1/3 of a cup. And probably go down to 1/3 of a cup in the meringue.

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After cleaning out my Dad's house, I have this advice: If you haven't used it in a year, throw it out!!!!.

Well, brown sugar has a completely different taste and texture so I'll just deal with raw sugar: It's heavier and denser making it less likely to dissolve (unless you have the capacity to fine-mill it yourself). This could make your filling grainy and unpleasant to eat. With your topping I highly doubt it would incorporate properly into the egg white and will affect the texture, gloss and colour.

Mix the dry ingredients together then cut in the lard, using a pastry cutter or two knives. I do this in the bowl of my kitchenaid. Then I put the bowl on and start the paddle. I slowly pour the cold water in until the pastry gloms onto the paddle. Then I freeze the dough. It rolls better after freezing. Take it out, let it thaw, roll your shells while still cold.

I usually make up the whole pound of lard at a time, add 4.5 cups flour and 2 tsp BP and salt. 5 of these double recipes made 19 9" shells, two 8" double crust pies, two 9" double crust pies and one 6" double crust pie on Sunday. (Yes, I went a little overboard...)

The secret is to not over work it. Don't use too much water. Wet pastry is 'tough' so adding the water slowly is crucial.

The advantage of reducing the sugar in the filling is that the pie will be more tart - which is my preference.

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After cleaning out my Dad's house, I have this advice: If you haven't used it in a year, throw it out!!!!.

As another sugar-less pie crust option, I always use the Pate Brisee recipe from Martha Stewart. I've never had it fail me, unlike my great grandmother's recipe (sorry, Granny, I'm just bad at that one!) and it can work for sweet or savory pies.

Also, if you're looking to get some good general knowledge, the Martha Bakes tv series is really good and a lot of episodes are available online. She picks a topic, like biscuit dough or frosting, and then does four or five variations on that theme, teaching techniques and basic recipes along the way. Unlike some of her other recipes, they tend to be pretty straightforward and easy to follow.

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The filling relies on the sugar to help solidify the protein and stabilize the acid. Brown sugar has molasses in it, which is a source of additional water.

The meringue also needs sugar to help stiffen the whites. Make sure there is NO hint of any fat in the bowl before whipping your whites. Also, warm up your whites before whipping so they'll whip a bit higher.

The filling relies on the sugar to help solidify the protein and stabilize the acid. Brown sugar has molasses in it, which is a source of additional water.

The meringue also needs sugar to help stiffen the whites. Make sure there is NO hint of any fat in the bowl before whipping your whites. Also, warm up your whites before whipping so they'll whip a bit higher.

FYI eating gluten free isn't necessarily a ticket to "healthier" unless you have a diagnosed gluten intolerance. It can make you feel better if you substitute heavy processed starches for fresh fruits and vegetables, but unless you are very careful you can end up eating more sugars and missing vitamins and fiber.

FYI eating gluten free isn't necessarily a ticket to "healthier" unless you have a diagnosed gluten intolerance. It can make you feel better if you substitute heavy processed starches for fresh fruits and vegetables, but unless you are very careful you can end up eating more sugars and missing vitamins and fiber.

Thank you for the information. I didn't know any of this and that's very interesting.

However, one friend has sworn off grains of any kind due to extensive research his sister has done. I'm trying to find things I can substitute in those instances, if I can, so he can enjoy my food, too. I also have a friend at work who is gluten intolerant, so I want to be able to make foods for her, too.